Make these veggie rolls in two stages. First prepare the filling so that you can store it in the fridge and get it really cold, then make the rolls and cook them.

Cooks Know How: Creating a veggie filling for rolls is about ensuring good flavour and texture and enough bulk to hold the pastry. The man skills are preparation of the filling and the shaping and forming of the rolls followed by glazing and finishing the rolls The main filler is the crushed, boiled sweet potato (or substitute white potato mash), which needs some tasty additions. Fry off the leeks without browning them to soften them and bring out their flavours. Add protein by using the nuts, chickpeas and soya beans. Season well with salt and pepper and taste this mixture. Leaving this mix to chill in the shape of two fat rolls will firm it up and make it easier to handle and wrap with pastry. This mix is cooked and safe.

Making the rolls simply requires pastry to be rolled out thinly. Make and egg glaze and position the veggie rolls on the pastry. Cut the pastry to allow each veggie roll to be wrapped and brush the edge of the pastry to secure a join underneath.

Glaze the top of the pastry with the egg wash to give it a shiny glaze and golden colour.

Decoration of the pastry can be by using the pointed end of a knife to create diagonal cuts across the top of the pastry rolls.

Cooking in a hot oven makes the pastry crisp and firm so that it holds the filling.

Next Time

Change the fillings ingredients to red onion to replace leeks and red peppers instead of soya beans to alter flavour and texture. Use tofu or add nuts, such as pinenuts or almonds and seeds like sunflower and linseed to create interesting texture and nutrients.